Toasted & Salted Pecans, extra Vanilla, and the perfect ratio of eggs in the filling are the secrets to my Classic Pecan Pie Recipe that gets rave reviews!
Pecan Pie Recipe
2 Cups Toasted & Salted Pecans, Coarsely Chopped
2/3 Cup Granulated Sugar
3 TBSP Melted Butter
1 Cup Light Corn Syrup
1/2 TBSP Vanilla Extract
4 Large Eggs, room temperature
Bake @ 350F for 50-60 minutes until the center is set, puffed up, and only slightly jiggly.
Cool a minimum of 4 hours, preferably overnight, before slicing.
How to make the Classic Southern Pecan Pie by Gail’s Kitchen
Recipe by Gail’s Kitchen & Garden
Chapters in this video:
0:00 Preparing the pecans
0:28 Mixing the filling
1:15 Assembling the pie
1:43 Baking and cooling
#Howtomakepecanpie #pecanpierecipe #pecanpie
thmbnail_4.9_3710
Recipe in the Description Box. No matter the recipe you use, Salted & Toasted Pecans will make a better pecan pie. 😋
We talking like this 😂😂😂😂
I’m going to try this recipe because it calls for 4 eggs instead of 3. The only thing I’m changing is the Karo syrup. I like a mixture of
1/2 cup of dark karo syrup
and…
1/2 cup of light Karo syrup.
I did it although I wasn’t sure how long to back so I googled it😊I backed for 60 mins and it looks delicious. Have to wait 4 hours to cool?
Did the pecan rid to the top? I knew a lady that made pecan pies and her pie had pecan throughout the pie not just on top. I wanted to view your pie before making it to make sure the pecan was throughout the pie and not just on top. I tried using flour but that was correct either way. When I got old enough to cook, she had moved away now deceased.